The Corkline

Copper River Salmon Potstickers

Ingredients

• 1 lb Copper River Salmon, skinned and deboned
• 1 inch ginger, grated
• 2 cloves garlic, diced
• 4 green onions, chopped
• 1 Tbs fish sauce
• 1/2 Tbs rice wine vinegar
• 1/4 Tbs crushed red chili flakes
• 20 gyoza wrappers

Instructions

• Finely chop salmon and place in large mixing bowl 
• Add in green onions, ginger, and garlic; mix well 
• Season with dry spice ingredients and slowly stir in liquid ingredients 
• Place mix in refrigerator 30 minutes to chill 
• Cover baking sheet with wax paper 
• Place a heaping tablespoon of salmon mix in center of gyoza wrapper
• Using bowl of water to constantly wet fingertips, fold wrapper in half and slowly pinch edges together diagonally 
• Place completed dumplings on wax paper such that they do not touch 
• When baking sheet is full, place in freezer for at least one hour 
• When ready to cook dumplings, remove from freezer 
• Heat a small amount of olive oil over medium high heat in a skillet 
• Place dumplings in skillet and allow bottoms to brown slightly 
• Once bottoms have turned golden, pour 1/2 cup water into skillet and cover with lid 
• Reduce heat  to medium and allow dumplings to steam until gyoza wrapper becomes slightly translucent (about 9 minutes) 
• Remove from pan and serve with favorite dipping sauce